Recipe Talk

I need help, I have tried to make homemade mac & cheese. The first time I attempted was in the crockpot, and the cheese (eggs, milk, evaporated milk, cheddar cheese) curdled. I tried melting everything on the stove top first this time, and mixed it together with noodles and then baked. Still not as smooth as I was looking for, but no really curdled either. Can anyone offer suggestions or a whole new recipe?

Thanks

Macaroni and Cheese

cook 3 cups macaroni.
Drain, add 2 tablespoons butter.
1/2 box velvetta, cut in cubes. ( 2lb box)
1/4 cup milk.

And cook over low heat, stir till cheese has melted, add 1/2 teaspoon garlic powder and black pepper to taste.

This recipe is our favorite.
My late mother-in-law gave this to me 45 years ago.

Ultimate Macaroni and Cheese with Molten Cheese Sauce Recipe courtesy Icon Grill

Cook Time: 50 minutes
Yield: 4 to 6 servings

Macaroni and Cheese Sauce Base:

4 tablespoons butter or margarine

4 tablespoons flour

1 cup milk

2 cups chicken broth

1 pinch dry mustard

1 splash hot pepper sauce

Splash Worcestershire sauce

Salt and pepper

Topping:

1 cup fresh bread crumbs (either buy them or remove the crust off of some old bread and shop fine in a food processor)

1/4 pound finely grated Parmesan

1 tablespoon seasoning salt

Molten Cheese Sauce:

8 (1-inch) cubes pasteurized prepared cheese product

1/4 pound sharp yellow cheddar

Mix for Macaroni and Cheese:

1 pound elbow macaroni

3/4 pound sharp yellow cheddar

1/2 pound Gruyere

1/2 pound extra sharp white cheddar

4 roma tomatoes, diced fine

24 (1-inch) cubes pasteurized prepared cheese product

For the Macaroni and Cheese Sauce Base: Melt butter in a 4-quart saucepot over medium high heat. Add flour and mix until flour is incorporated into butter. Cook, stirring frequently for 2 minutes. Add milk and chicken broth and continue to cook until sauce is thick and bubbly. Remove from heat and season with mustard, hot pepper sauce, Worcestershire, salt and pepper. Allow to cool before using.
For the Topping: Mix all ingredients in a bowl and set aside

For the Molten Cheese Sauce: Take about 1/2 cup of the sauce base and warm over a medium burner in a small saucepan. When warm, add cheese and cook until melted. Season as necessary.

To make the Macaroni and Cheese: Cook macaroni in salted water, drain and rinse with cold water. Place the yellow cheddar, Gruyere, white cheddar, tomatoes, and pasteurized prepared cheese product in a large mixing bowl. Add 3/4 of the macaroni and cheese sauce base or about 2 1/2 cups, and mix thoroughly. Place the mix evenly into 4 small casserole dishes or 1 large serving plate. Sprinkle with topping and bake in a preheated 400-degree oven until hot and bubbly. Make sure to serve lots of molten cheese sauce.

Episode#: TGSP01
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Macaroni and Cheese Recipe courtesy Tanya Holland

Cook time:30 minutes
Yield: 4 to 6 servings

1 cup heavy cream

1 cup milk

2 cups grated Cheddar

1/2 teaspoon cayenne pepper

1/4 teaspoon grated nutmeg

Salt and pepper

1 pound elbow macaroni, cooked and strained, tossed with 2 tablespoons unsalted butter

1/2 cup fresh bread crumbs

2 ounces butter, diced into small pieces

In a saucepan, bring heavy cream, milk, cheese, and seasonings to a boil, then stir and simmer until cheese is melted. Toss with macaroni and pour into baking dish. Sprinkle bread crumbs on top and dot with butter. Bake for 30 minutes in a preheated 350 degree oven and bread crumbs are toasted and nicely browned.

Episode#: MP1A36
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Easy Macaroni and Cheese Recipes Courtesy of Sara Moulton

Cook Time: 20 minutes
Yield: Serves 4 to 6

1 1/2 teaspoons unsalted butter

7 teaspoons all purpose flour

1 1/3 cups skim milk, heated

8 ounces low fat cheddar cheese (2 cups), coarsely grated

1 box (7 to 8 ounces) dried macaroni

Salt and pepper to taste

In a saucepan, melt butter over low heat. Whisk in the flour and cook the mixture, stirring for 3 minutes. Add the milk in a stream, whisking. Bring the mixture to a boil and simmer for 3 minutes. Stir in the cheese and cook until cheese is melted.
Cook the macaroni according to package instructions and drain well. Combine with cheese mixture and salt and pepper to taste.
Nutritional Value Per Serving: 294 calories, 31% from fat, 10 grams of fat, 314 milligrams of sodium

Episode#: CL9261
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Macaroni and Cheddar Cheese Recipe courtesy Rachael Ray

Cook Time: 20 minutes
Yield: 4 entree servings, 8 side serv

1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream

2 tablespoons butter

3 tablespoons flour

1 1/2 cups whole or 2 percent milk

3 cups shredded white cheddar cheese

1/2 teaspoon nutmeg, ground or freshly grated

1/4 teaspoon ground cayenne pepper, a couple pinches

Salt

1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it

Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.

Episode#: TM1B41
Copyright © 2003 Television Food Network, G.P., All Rights Reserved